This meat dish will delight all meat lovers and those who like to eat a hearty meal without spending a lot of time on cooking. The secret of these meatballs is that the flour was replaced with semolina, which made them indescribably soft and fluffy.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Some housewives, in order to make more cutlets, put a lot of onions, potatoes or bread in the minced meat. Such meatballs are, of course, tasty, but the meat is practically not felt. Therefore, I decided to replace these products with semolina. So the meatballs, thanks to the semolina, will be voluminous, while no one will guess that there is little meat in them. When cooking, the semolina swells, soaked in meat juice, from which the cue balls become homogeneous and dense, and, most importantly, the meat aroma and taste remains. However, it doesn't matter what magic processes are going on there, but they turn out to be incredibly soft, tender, tasty, and at the same time juicy. It is only important to let the minced meat brew for a few minutes so that the cereal swells.
As far as meat is concerned, any variety can be used. For fatty food lovers, use pork or lamb. If you prefer a leaner meal, veal or chicken will do. Having also prepared such meatballs, they can be additionally stewed in tomato or sour cream sauce. This is for those who like to eat dishes with gravy. Well, if you want to experiment in the kitchen, you can make cutlets with filling: with cheese, dried fruits, mushrooms, etc.
- Caloric content per 100 g - 196 kcal.
- Servings Per Container - 15
- Cooking time - 40 minutes
Ingredients:
- Pork - 500 g
- Onions - 1 pc.
- Semolina - 100 g
- Garlic - 1 clove
- Eggs - 1 pc.
- Vegetable oil - for frying
- Salt - 1 tsp without top
- Ground black pepper - a pinch
- Any spices and spices to taste
Cooking meatballs with semolina:
1. Wash pork, or any other type of meat, cut off the film with veins and dry with a paper towel. Take a meat grinder with a medium wire rack and pass the meat through it. You can also grind the meat with a food processor or blender.
2. Peel the onions, rinse and also twist through a meat grinder.
3. Peel the garlic and squeeze through a press.
4. Add the egg to the minced meat and add the semolina.
5. Then season the food with salt and pepper and add any spices and spices.
6. Stir the minced meat until smooth and leave for 20 minutes to spread the semolina and swell.
7. Heat the frying pan with vegetable oil well. Use your hands to form the meatballs into a round shape and lay them to fry. Set the heat slightly above medium so that they are seized by a golden brown crust, which will preserve the juice in the dish. Cook them for 1-1.5 minutes and reduce heat to medium, continuing to fry them for another 5-6 minutes.
8. Then turn the meatballs to the back side, where fry them in the same way. First, 1-1.5 minutes over high heat, then bring until tender at moderate temperature.
9. Serve the finished meal to the table with any side dish. Boiled spaghetti or rice are good for the meatballs. Store them in the refrigerator with the lid closed.
See also a video recipe on how to cook meat patties with semolina.
